Mix of rice with sautéed sweet potato
served with a cranberry, raisin, cabbage and spinach sauce
The 3 types of rice are enhanced by the flavour of nuts, the sweetness of sweet potato and various spices to provide enough fibre to suit any proper diet.
tree nut, celery, soya
Fried tomato sauce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Cook the rice in plenty of water for 12-15 minutes. Drizzle it with some oil and add salt to taste.
Wash the vegetables. Peel the sweet potato and cut it into cubes of 1cm. Cut the cabbage and spinach into thin strips. Peel and finely chop the onion. Heat 2 tablespoons of oil in a pot and sauté the sweet potato for 2 minutes. Add the onion and cabbage, and let it cook for 2 more minutes. Season to taste. Add the fried tomato sauce, cranberries, raisins, cumin, cinnamon, thyme, vegetable broth and 750ml of water. Bring it to a boil and let it simmer for 10 minutes until the sweet potato is tender.
Take 1/4 of the mixture and blend it until creamy. Place the mixture back in the pot and mix it well. Add the spinach and let it cook for another 2 minutes. Season to taste.